Sticky Gochujang Chicken Meatballs with Scallions and Sesame -

Sticky Gochujang Chicken Meatballs with Scallions & Sesame

Welcome to a culinary adventure filled with the bold and sweet-spicy flavors of Korean cuisine! These Sticky Gochujang Chicken Meatballs with Scallions and Sesame come together effortlessly, using ground chicken mixed with fresh ingredients, then glazed to glossy perfection with a gochujang sauce. Each meatball delivers a fiery kiss alongside a honeyed hug, making it a perfect dish for any occasion, whether it be an appetizer for parties, a main dish complemented by rice, or a weeknight family meal.

Why You’ll Love This Recipe

There are so many reasons to love these sticky meatballs! First and foremost, the star of the show is gochujang, a Korean chili paste that beautifully balances sweet and spicy notes, creating an addictive glaze you won’t get enough of. Plus, the ingredients used are fresh and accessible, allowing you to whip up this recipe with ease, making it a fantastic option for meal prep or gatherings. These meatballs are incredibly versatile—serve them as an appetizer, over rice, or even in bao buns for a fusion twist. Once you take that first bite, you’ll see why this dish deserves a place in your recipe collection.

Pro Tips for Making Sticky Gochujang Chicken Meatballs

Select the Right Chicken: Ground chicken thighs can add more flavor and moisture compared to chicken breast.

Use Fresh Ingredients: Fresh garlic and scallions make a noticeable difference in flavor.
Experiment with Heat: Adjust the amount of gochujang to fit your spice preference; more for heat, less for a milder flavor.
Prep Ahead: The meatballs can be prepared a day in advance and stored in the refrigerator for easy cooking later.

Use Non-Stick Cookware: To prevent the meatballs from sticking, consider using a cast-iron skillet or a quality non-stick pan.

Ingredients

This recipe features a blend of ingredients that are easy to find but pack a punch of flavor:

For the Meatballs:
- 500 g ground chicken
- 2 garlic cloves, minced
- 2 spring onions, finely sliced
- 1 egg
- 40 g panko breadcrumbs
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt & pepper to taste
- 1 tbsp neutral oil for frying

For the Sticky Gochujang Glaze:
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tbsp water
To Finish:
- Sesame seeds
- Extra sliced spring onion
- Optional: thinly sliced red chili for garnish

Instructions

Step 1: Start by making the meatballs. In a large mixing bowl, combine the ground chicken, minced garlic, finely sliced spring onions, egg, panko breadcrumbs, soy sauce, sesame oil, and a sprinkle of salt and pepper. Use your hands to mix the ingredients together until just combined, being careful not to overmix, as this can make the meatballs tough.

Step 2: Next, shape the mixture into small meatballs, about the size of a tablespoon (or roughly 20 meatballs). Aim for a uniform size to ensure even cooking throughout.

Step 3: Heat the neutral oil in a large skillet over medium heat. Once hot, carefully add the meatballs to the skillet. Cook for about 8-10 minutes, turning occasionally, until they are golden brown and cooked through. Make sure they reach an internal temperature of 75°C (165°F).

Step 4: While the meatballs are cooking, you can prepare the glaze. In a small saucepan, whisk together the gochujang, soy sauce, honey, rice vinegar, grated ginger, and water. Bring the mixture to a gentle simmer over low heat. Continue to simmer for about 3-5 minutes until the glaze becomes glossy and slightly thickened.

Step 5: Once the meatballs have finished cooking, add them to the saucepan with the glaze. Gently toss the meatballs in the sauce until they are fully coated and sticky.

Step 6: To finish, sprinkle the glazed meatballs with sesame seeds and extra sliced spring onion for garnish. Serve them as a delicious snack on their own or alongside rice for a complete meal. Enjoy the flavors that bring Korean flair right to your table!

FAQ

Can I use turkey instead of chicken?

Yes! Ground turkey can be a great substitute, but you may need to adjust the cooking time slightly as turkey can have a different moisture content than chicken.

What can I serve with these meatballs?

These meatballs pair wonderfully with steamed rice, noodles, or can be served in lettuce wraps. They also make a great appetizer for parties!

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatball mixture a day in advance and refrigerate it. You can also cook the meatballs and store them in the fridge, reheating when ready to serve.

Do I have to use panko breadcrumbs?

While panko provides a great texture, you can use regular breadcrumbs if that’s what you have on hand. Just be mindful that the texture might change slightly.

How spicy are these meatballs?

The spiciness comes primarily from the gochujang. You can adjust the amount to suit your heat tolerance—simply add less for a milder glaze.

Conclusion

Incorporating these Sticky Gochujang Chicken Meatballs with Scallions and Sesame into your meal rotation brings a delightful fusion of flavor that will keep everyone asking for more. Their sweet and spicy finish makes them not just a dish but an experience. Whether you’re hosting a gathering or looking for an easy weeknight dinner, these meatballs won’t disappoint. Experiment, enjoy, and elevate your cooking skills with this vibrant and aromatic recipe!